1 large can (24 oz) of
apple sauce, or 3 cups of peeled, chopped
apples.

3 eggs

3 cups flour (all
purpose)

1 cup corn
oil

1 1/2 cups chopped walnuts
or hazelnuts, pecans, etc

2 teaspoons
vanilla

1 teaspoon baking
soda

1 teaspoon
cinnamon

1 teaspoon
allspice

1/2 teaspoon salt

1/2 cup raisins, currants, or chopped
dates

Pre-heat oven to 325 degrees
F.

Grease and flour 6 or 8 wide
mouth PINT jars. Fill the jars about
HALF full with cake batter. Bake at 325 for
about 30 minutes, or until a tooth pick comes
out dry. Remove the jars from the oven ONE at
a time, wipe the rim, then cap with simmered
canning lid and secure the ring. Cool the
jars on a towel until they "ping" and seal.
Store on a dark, cool
shelf.

I went to the larder to check on my
"Cake-in-a-jar" supply before writing this. I
was amazed to find the date, May, 1999,
written on the lid, and they are still
looking good! It is time to bake more bottled
cake. For a "different" taste I will delete 1/2
cup of applesauce and add 1/2 cup of brandy or
rum to the cake batter. This should ensure it
will keep for years. This cake will be
spirit-filled!